Monday, October 1, 2012

Salisbury Steak & Potatoes with Gruyere and Dijon


  • olive oil
  • 2 tablespoons butter
  • 2 large onions, sliced
  • Salt and coarse black pepper
  • 1 tsp chopped fresh thyme
  • 1 bay leaf
  • 2/3 cup panko bread crumbs
  • 1/3-1/2 cup milk
  • About 1 2/3 pounds ground sirloin
  • 1 large egg, beaten
  • 1/4 cup Worcestershire sauce
  • 3 tablespoons grated onion
  • 2 tablespoons flour
  • 1/2 cup dry white wine
  • 1 cup beef stock
Place a drizzle of olive oil  in a skillet over medium heat and melt the butter into the oil. Add the onions, season with salt and pepper, thyme and add the bay leaf. Caramelize the onions until very soft and sweet and light golden in color, 20 to 25 minutes.
Meanwhile, soak the breadreadcrumbs in milk then add the egg, meat, worcestershire and grated onion. Sprinkle with salt and pepper and combine. Form into 6 (1-inch thick) oval loaves. Heat a drizzle of olive oil in a large skillet over medium-high heat. Add the loaves and cook until cooked through, about 15 minutes, turning occasionally. Transfer the meat to a plate.
Sprinkle the flour over the caramelized onions, stir 1 minute. Deglaze the pan you cooked the meat in with the wine and pour into the onions. Add the beef stock and thicken a moment. Serve the gravy over the Salisbury steaks.

Potatoes with Gruyere and Dijon


  • 2 pounds starchy potatoes, peeled and sliced 1-inch thick
  • 1/2 to 2/3 cup milk or half-n-half
  • 1 1/2 cups shredded Gruyere cheese
  • 1 rounded tablespoon Dijon mustard
  • Salt and pepper

Boil the potatoes until tender, about 15 minutes. Drain and return to the hot pot. Mash with the milk or half-n-half. Stir in the cheese and mustard and combine, and then season with salt and pepper.

Adapted based on recipes by Rachael Ray

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